Chestnut Forcemeat
From Buckmaster's cookery, 1887
Ensure forcemeat is moderately firm.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3378Calories
44 gProtein
0 gCarbs
354 gFat
Full nutrition (33 nutrients)
Calories3378 kcal
Protein44 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat354 g
Saturated Fat139 g
Monounsaturated Fat159 g
Polyunsaturated Fat39 g
Cholesterol509 mg
Sodium7696 mg
Potassium716 mg
Calcium38 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus460 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate29 mcg
Choline144 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 122. The excerpt below is the record exactly as published.
CHESTNUT FORCEMEAT. Ingredients. Chestnuts. Veal. Bacon. Spiced salt. Stock. A forcemeat should be of sufficient consistency to cut, but should not be dry or heavy. 1. Roast slowly thirty sweet chestnuts. 2. Peel them, and put them in a basin. 3. Take half a pound of lean veal, free from skin and gristle, and three-quarters of a pound of Stuffing. 279 fat bacon. 4. Scrape the bacon and remove the rind. 5. Mince the bacon and veal finely. 6. Add a little stock and a tablespoonful of spiced salt
Cook this with the app: pantry check, scaling, and the assistant.